1/3 c. flour
1/4 tsp. salt
Freshly ground black pepper, to taste
1/4 tsp. tarragon leaves, crushed
4 whole chicken breasts, skin removed
1/4 c. unsalted butter
1/3 c. apricot brandy, warmed
3/4 c. chicken broth or stock
1/2 c. sour cream

In shallow dish mix together flour, salt, pepper and tarragon. Add chicken breasts one piece at a time and coat well.

In large heavy skillet, melt butter. Add chicken and brown slightly on both sides, about 10 minutes. Remove from heat and pour warm brandy over the chicken. Stand back and touch with lighted match to ignite.

When the flame dies down, pour in chicken broth. Cover and simmer over low temperature 25-30 minutes or until fork can be inserted into chicken with ease. Remove chicken from pan and place on warm platter. Add sour cream to liquid in pan and stir until warm. Pour sauce over chicken when ready to serve. Makes 4 servings.